This is a classic stewed pumpkin pie, with a lovely spiciness from the cloves, and aromatic with brandy. There were, in early America, versions of pumpkin pie made with sliced raw pumpkin, just as we make apple pies today.
Pumpkins, as prolific as their cousin zucchini, proved to be very useful to the English and other settlers in America. They can be dried or stored whole in cool, dry places in the house until they were wanted. They were used as a side dish for meat, and by the nineteenth century, pumpkin was one of the most common pie fillings.
The secret to making a good pumpkin pie from fresh pumpkin is to drain the pulp well after cooking. Mash it, then let it sit in a sieve for 10 minutes to allow most of the water to drip away before mixing it with the rest of the ingredients.
Preheat the oven to 350°F.
2 cups homemade stewed pumpkin (or 1 15-ounce can plain pumpkin puree)
1 cup milk or half-and-half
1 tablespoon butter
½ cup light brown sugar
2 eggs, beaten
¼ cup brandy
1 teaspoon ground cinnamon
1 teaspoon ground or freshly grated nutmeg
¼ - ½ teaspoon ground cloves (clove lovers will want to use the larger amount)
¼ teaspoon salt
1 unbaked 9-inch pie crust
Put the milk or half-and-half in a saucepan with the butter and the sugar, and warm them together until the butter melts. Add the warmed milk to the pumpkin in a large bowl. Add the beaten eggs, brandy, spices, and salt and mix until it becomes a smooth batter.
Line a 9-inch pie plate with your crust, crimping the edges, then pour in the pumpkin mixture. Bake for 1 hour or until a knife inserted in the center comes out clean.